Friday, August 10, 2012

import blog goldenrod

Blog EntryOct 23, '07 2:23 PM
for everyone

Entry for September 19, 2007-Goldenrod for Herb Thursdays
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Since Goldenrod is out everywhere I thought I would check for more information on it I know it is a dye plant, but is also listed as an herb-Who would have thought?
Information search:
http://www.botanical.com/botanical/mgmh/g/golrod26.html

Goldenrod Herb Benefits and Information

Goldenrod Herb Benefits and Information
In folk medicine, goldenrod was used to treat such diverse conditions as rheumatism, gout, diabetes, hemorrhoids, internal bleeding, enlarged prostate, asthma, enlarged liver, tuberculosis, mouth and throat infections, and festering wounds. Unfortunately, its effectiveness for treating these conditions has never been proven.

Goldenrod is an aquaretic agent (promotes the loss of water from the body) most frequently used to treat urinary tract inflammation and to prevent the development of kidney stones. Goldenrod's aquaretic effects combined with both antimocrobila and anti-inflammatory properties allow this herb to be used in connection with a variety conditions which include the following:

  • Bladder inflammation
  • Arthritis
  • Allergies
  • Colds and flu
  • Kidney stones
  • Laryngitis (as a gargle)
  • Sore throats
Goldenseal may also be used as a topical application to aid in healing injuries and skin conditions such as eczema. Goldenrod has also been used for laryngitis or sore throats (as a gargle).

Possible Side Effects

Most people believe that goldenrod is generally considered safe and has no known side effects. However, you should not use this herb if you have impaired heart or kidneys or if you are pregnant.

Dosage and Usage

  • Tea - Mix 2 - 3 teaspoons of dried herb in 1 cup of water, bring to a boil, and let sit for 10 to 15 minutes; strain and drink. Take three times per day.
  • Gargle - Make the tea described above, and gargle with it three times per day.
  • Liquid extract - (1:1) in 25 ethanol: Take 0.5 to 2 mL two to three times per day.
  • Tincture - (1:5) in 45 ethanol: Take 2 to 4 mL two to three times per day.
This excellent article from here http://www.nutrasanus.com/goldenrod.html

I found this information very interesting from Wikipedia http://en.wikipedia.org/wiki/Goldenrod
Description
About 80 perennial species make up the genus Solidago, most being found in the meadows and pastures, along roads, ditches and waste areas in North America, and a few from Europe that were introduced some 250 years ago.
Many species are difficult to distinguish. Probably due to their bright, golden yellow flower heads blooming in late summer, the goldenrod is often unfairly blamed for causing hay fever in humans. The pollen causing these allergy problems is mainly produced by Ragweed (Ambrosia sp.), blooming at the same time as the goldenrod, but is wind-pollinated. Goldenrod pollen is too heavy and sticky to be blown far from the flowers, and is thus mainly pollinated by insects.
Goldenrods are easily recognized by their golden inflorescence with hundreds of small capitula, but some are spike-like and other have auxiliary racemes.
They have slender stems, usually hairless but S. canadensis shows hairs on the upper stem. They can grow to a length between 60 cm and 1.5 m.
Their alternate leaves are linear to lanceolate. Their margins are usually finely to sharply serrated.
Canadian Goldenrod (Solidago canadensis)

Goldenrod is used alot in the dye pot
Here is a blog I found http://fibre2fabric.blogspot.com/2007/09/dyeing-with-goldenrod.html


Here is an excellent article for dyeing with Golden rod too http://members.tripod.com/~Vikland/goldenrod.html

another really nice article http://yourehistory.wordpress.com/2007/04/29/plants-for-dyeing-goldenrod/
The blossoming of goldenrod every August always brings to mind the impending start of another school year, and the first of the annual agricultural fairs. Because it blooms at the same time as ragweed, many people wgoldenrodith allergies believe that they are caused by goldenrod, but this has been found not to be true. So even those with allergies can take advantage of this abundant, easy to collect dye source. When made in a brass kettle, goldenrod produces a vivid yellow, often bordering upon chartreuse. I’ve found it to be one of the more colorfast natural dyes.
Cut about a grocery bag full of the flowers. Simmer in about a gallon of water for about 1/2 hour, then remove the plant material. Submerge wet, alum mordanted wool into the bath and simmer in brass container for another 1/2 hour or so. Allow to cool, then remove from the dye bath, rinse in tepid water, and allow to air dry.
Goldenrod is a North American native. During the War for Independence, colonist made a tea from the blossoms, and Native Americans used it in a steam bath to relieve pain. It is also said to be good for obstructions kidney stones. When bruised, the plant has a spicy smell like anise and sassafras.
There is an old legend that relates goldenrods to asters. Two young girls talks about what they would like to do when they grew up. One, who had golden hair, said she wanted to do something that would make people happy. The other, with blue eyes, said that she wanted to be with her golden-haired friend. The two girls met and told a wise old lady of their dreams. The old lady gave the girls some magic corn cake. After eating the cake, the girls disappeared. The next day, two new kinds of flowers appeared where the girls had walked: Asters and Goldenrods.
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Recipes

Native Cooking
Posted: September 19, 2002
by: Dale Carson / Indian Country Today

Goldenrod-Honey Bread
Dry Ingredients:
6 cups whole-wheat flour
6 cups white flour
1 cup goldenrod flowers
1 tablespoon salt
1-3/4 cups instant dry milk
2 tablespoons yeast
Mix all the above together
Wet Ingredients:
3 cups warm water
3/4 cup honey (dissolve completely in the water)
2 eggs, lightly beaten
Mix the wet ingredients together

Honey Butter:
1 cup sweet butter
1/2 cup honey

Now add the wet mixture to the dry mixture and blend with a wooden spoon. This dough should be stirred a little every l5 minutes or so for an hour. Now knead the bread until it becomes elastic. Form two large loaves and allow them to rise for an hour. Bake them at 400 degrees for ten minutes. Reduce the heat right away to 350 degrees and bake for 30-35 minutes longer. Serve warm with Honey Butter.

Goldenrod οΎ– Watercress Soup
4 cups of chicken broth (or, broth from any fowl, wild or domestic)
1 large bunch of scallions, sliced very fine (use green, too)
1 bunch of watercress, finely chopped
1 teaspoon grated lemon peel
1 cup of goldenrod flowers, peeled from their stems
1 or more cups cubed, cooked chicken (pheasant, duck, etc.)

At this point, you can add small cut-up potatoes, Jerusalem artichokes, rice or barley, if desired. The goldenrod has a slightly licorice taste and watercress can be peppery. These are subtle flavors though.
above from here http://www.indiancountry.com/content.cfm?id=1032225957
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Goldenrod (The Patriotic Species)
Sweet goldenrod, sometimes called blue mountain tea, has a rich history. Long before the arrival of Europeans, the Native Americans so appreciated its taste that they flavored other medicinals with it. After the Boston Tea Party in 1773, patriotic colonists devised a substitute for China tea called Liberty Tea, made from equal parts of sweet goldenrod, betony, red clover, and New Jersey tea (Ceanothus americanus). Later, sweet goldenrod became a cash crop in the United States; it was even exported to China, where it sold at high prices as a tea substitute.

To make tea from sweet goldenrod, harvest the plants just before they come into bloom, usually in August. If you wait too long, the leaves may have a slightly acrid or bitter taste. You may strip the leaves from the stems and place them on trays in a single layer or dry the stalks upside down in bundles and strip off the dried leaves. Provide good air circulation and avoid direct sunlight. When the leaves are thoroughly crisp, store them in jars with tight-fitting lids, out of the sun.

Use a teaspoonful of the dried herb to a cup of boiling water and steep five minutes or to taste. A half-and-half mixture of sweet goldenrod and peppermint makes an unusual, sweet beverage.

From an article by Jill Jepson in The Herb Companion, August/September 1993
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To purchase goldenrod honey http://www.localharvest.org/store/item.jsp?id=5190
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I found lots and lots of recipes called eggs a la goldenrod, or goldenrod eggs but none of them used goldenrod as an ingredient. I found this interesting as I never had heard of this before
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In closing, I enjoyed this little article

Goldenrod- It's a Brutal World!
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Goldenrod is so pretty, and it's nice to know that this is not the bad guy of August. Many folks think thay are allergic to it, but the real culprit is ragweed.
Naturalist Bridget Butler appreciates goldenrod for many reasons. It's pretty, and if you look very closely, there is a whole, sometimes brutal, insect world in them.
"There are all kinds of great insects associated with them...we've got the bees moving in here, and there's beautiful soldier beetles, that are on there as well, that have that yellow tinge to them. And then my favorite one, which is the Ambush bug! The Ambush bug sits in wait, for other insects and then grabs them, and pierces them, and sucks the juice right out of them!"
The ambush bugs are beautifully camoflagued in the goldenrod. They have a brown and yellow tone to them, so that they're hidden. Then as other insects come in, and they just lay in wait for that insect to get a little bit too close to them, ....so that they can grab them and eat them!
They even eat bees!

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